Black peppercorns from Madagascar is an extraordinary spice. Picked shortly before ripe but while the fruit is still green, the peppercorns are sun-dried for about two weeks until becoming dark-brown or black. Meanwhile, the outer peel helps preserve the flavor, aroma and nutrients, which contributes to making black pepper a spice best ground when consumed. Use when a recipe calls for black pepper for a rich, infused peppery flavor.
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